Cheryl Persaud
Fred Meyers
Happy valley,Oregon
2027
years of professional experience
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level bakery position. Ready to help team achieve company goals.
Work History
Line Cook
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Plated and presented all dishes to match established restaurant standards.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Adapted cooking techniques and ingredient substitutions when faced with unexpected challenges or last-minute changes in event details.
- Demonstrated versatility in culinary skills by proficiently preparing diverse cuisine types for various banquet themes.
Line Cook
- Used pizza cutter to slice pizzas according to size and customer specifications.
- Wiped down counters and food prep stations using bleach and clean cloths.
- Demonstrated expertise in various pizza-making techniques, including hand-stretching dough and using a wood-fired oven for authentic taste.
- Followed food safety and sanitation guidelines to prevent foodborne illnesses and promote customer health and safety.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Demonstrated excellent attention to detail when plating dishes, ensuring visually appealing presentation that met restaurant standards.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Consistently maintained a positive attitude under pressure, fostering a supportive team environment within the kitchen staff.
- Collaborated with fellow team members to maintain smooth kitchen operations during peak service hours.
- Improved workflow efficiency through proactive communication with front-of-house staff regarding order statuses and potential delays.
Line Cook
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Worked closely with kitchen management to optimize workflow processes, resulting in a smoother lunch service experience for customers.
- Assisted in training new kitchen staff members, promoting a strong work ethic and adherence to best practices.
- Collaborated with other chefs on meal planning and presentation, ensuring cohesion between various courses served during lunchtime.
Line Cook
- Maintained productive, efficient approach to all tasks.
- Contributed to team success by completing jobs quickly and accurately.
- Controlled line and crowd with quick, efficient service.
- Cleaned counters, machines, utensils, and seating areas daily.
- Trained new team members with positive reinforcement and respectful, encouraging coaching.
- Maintained and operated espresso machines, blenders, commercial coffee brewers, coffee pots, and other equipment.
- Brewed and served coffee, tea and other non-alcoholic drinks according to company standards.
Bakery Manager
2 Years 4 Months- Supervised daily bakery operations, ensuring product quality and safety standards.
- Trained and mentored staff on baking techniques and equipment usage.
- Implemented inventory management processes to optimize stock levels.
- Coordinated production schedules to meet customer demand efficiently.
Cook
- Prepared foods for customers like making sanswiches,slicing meats and cheese
- prepare hot food roaster, baked chicken and fried chicken.
- dismantle and clean equipment,fryers, rotisserie ovens and reassemble.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Ensured product freshness by monitoring expiration dates and rotating inventory regularly.
- Increased customer satisfaction by providing friendly and efficient service at the deli counter.
- Handled high volume of customers during peak hours while maintaining exceptional service standards.
- Accurately weighed and packaged items according to customer specifications, ensuring satisfaction with their purchase.
- Consistently maintained food temperatures within safe ranges by monitoring cooking equipment settings throughout the day.
- Trained new staff members on proper cooking techniques, equipment usage, and safety protocols to maintain consistent performance levels across the team.
Education
Culinary Arts - Culinary Arts
- The basic brigade system
- How to work on a line at various stations
Skills in speed, portion-control, timing, and teamwork. - Culinary math
- Learn the basic of baking.
Skills
hardworking and team player
Customer Service
Food handling
Hospitality and service industry background
Performance Improvement
New Hire Training
Timeline
Bakery Manager
Fred Meyers
04.2024 - CurrentRead More
Line Cook
The Porter Hotel
03 2018 - 03 2020Read More
Line Cook
Roman candle
02 2016 - 03 2018Read More
Line Cook
Bread and Ink cafe
06 2013 - 02 2016Read More
Line Cook
Waffle Window
10 2014 - 02 2016Read More
Cook
Fred Meyer
05 2020 - 04.2024Read More
Northwest culinary institute
Culinary Arts from Culinary Arts
06.2012Read More